CAMPANARAZZU

Nero d’Avola/Nerello Mascalese

From the ancient village Campanarazzu in Misterbianco (CT), almost totally destroyed by the eruption in 1669, this label is born, as willing to participate to the reconstruction of the site, seat of the ancient origin of the city of Misterbianco.

Blend di nero d’avola and nerello mascalese, historical wineries and native of the area, in a valuable limited production, it stands in french oak barrels of third and fourth passage for about 12 months which give the important structure and the long finish. Serve at 16/18 c.

Soil: alluvial, mainly sandy rich of skeletons and organic material

Technical Data

CAMPANARAZZU

From the ancient village Campanarazzu in Misterbianco (ct), almost totally destroyed by the eruption in 1669, this label is born, as willing to participate to the reconstruction of the site, seat of the ancient origin of the city of misterbianco Blend di nero d’avola and nerello mascalese, historical wineries and native of the area, in a valuable limited production, it stands in french oak barrels of third and fourth passage for about 12 months which give the important structure and the long finish. Serve at 16/18 c.

Grapes: Nero d’Avola e Nerello Mascalese

Soil: alluvial, mainly sandy rich of skeletons and organic material



Technical Data

Years

2014

Warm enough and medium rainy which allowed a good growth of the vines and a correct ripening of the grapes thanks to the measures to manage the crown allowing the areation and the insolation of the clusters, has given balanced wines with a great tannic structure and an aromatic profile pleasant and intense.

FEATURES

The austerity and the depth of the ruby colour recall to the sleeping lava after its overbearing passage. The olfactory notes are austere, the fume’ nuances envelop the scents of red fruits of wild cherries and plums. The freshness and the sapidity reveal the embrace of the sea breezes that, every day, caresse those wineries. The tannins are perfectly integrated: firm, present and pleasant at the same time.

CULINARY ART

The balanced sip and of long finish anticipate us to welcome the bite of our combination. Our traditional main courses, the sauce, the slow cooking process, and the baked pasta. The roasted meat: the black of nebrodi, the red of the sunday sauce: the meatloaf and the meat rolle’ stuffed. The strong cheeses as closure of a taste path rich of goodness and memories.